Preparing your holiday dinner does not need to be a stressful event!

Let me help you with the simple recipes below that are healthy, and absolutely delicious. Have a wonderful Thanksgiving and thank you for all your support this year!

Main Course: Brined Turkey
Main Course: Roasted Turkey
Side: Guiltless Mashed Potatoes
Side: Not Your Momma's Brussels Sprouts
Side: Savory Stuffing
Dessert: The Crumble
Drink: Pumpkin Spice Martini

Brined Turkey

Once you try this easy and fool-proof method, you will never want to go back.

Ingredients:

10-15 pound turkey (frozen or thawed)

For the brine:
1 cup kosher salt
1/2 cup sugar
1/4 cup vinegar (apple cider, red wine, rice vinegar)
1/2 cup mixed dried spices and/or herbs (black pepper, rosemary, sage, and cumin are all good)
3 cups of water
Ice water to cover the turkey
Ice chest
4 sprigs of fresh rosemary (optional)

Process:

• The day before roasting:
• Combine the salt, sugar, vinegar, dried spices and/or herbs, and water in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Combine the brine and ice water in ice chest.
• Place the turkey (with innards removed) breast side down in brine. (You can place a turkey frozen into the brine, it will thaw out). If necessary, weigh down the bird (with cans of food in a re-sealable plastic bag) to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours (turkeys over 15 pounds can be brined for 24 hours), turning the turkey half way through brining.
• Remove the turkey from the brine the day of roasting. Pat dry and roast using your favorite recipe. (The brining will cut down the cooking time by 10-15%).

Domenica's Favorite Roasted Turkey

Ingredients:
1-2  cups chopped fresh mixed herbs (Italian parsley, thyme, rosemary, and sage are a good mix)
1 turkey roasting bag
1-2 lemons, cut in half
kosher salt
fresh cracked pepper
3 sprigs rosemary
1/4 cup (plus extra if needed) extra virgin olive oil

Process:

• Preheat the oven to 500 degrees F.
• Remove the turkey from brine and rinse inside and out with cold water.
• Discard the brine.
• Place the turkey inside a roasting pan and pat dry with paper towels.
• Rub the outside of the turkey with the lemons, squeezing the juice as you rub. Place the lemons inside the cavity of the turkey.
• Lift the skin of the turkey from the meat and stuff the fresh herb mix between the skin and meat.
• Rub any excess herbs outside the turkey; put any additional herb mix, lemons and rosemary sprigs inside the cavity of the turkey.
• Coat the turkey liberally with extra virgin olive oil, salt and pepper.
• Place the turkey in the roasting bag breast side down and follow directions for turkey bag preparation (regarding number of slits and adding flour, etc.) and cooking time.
• Put turkey in the oven and turn heat down to 350 after 15 minutes.
• About 3/4 of the way through the cooking time, and using oven mitts and towels, turn the turkey over. Careful not to burn hands. Return turkey to the oven and finish cooking. Remove turkey when time is completed, and let sit for at least 10 minutes before carving.

Guiltless Mashed Potatoes

Normally, mashed potatoes evoke thoughts of coziness, warmth, and comfort, but also indulgence and guilt! In this recipe, you get all the benefits of comfort food, but no guilt! Surprisingly, this delicious version involves no milk or butter and yet retains its creamy, satisfying nature via the Yukon Gold potatoes.

Ingredients:
6 large Yukon Gold potatoes, peeled and cut into large chunks
1 box chicken broth
1-2 cups water
3-5 cloves garlic
Pinch salt and pepper
1/2 cup Parmesan cheese

Process:

• Place potatoes in pot with broth, a bit of salt and garlic cloves. Add water to cover two inches above the potatoes. Bring potatoes to a boil and cook until soft but not falling apart. Drain most of the liquid into a large measuring cup.
• Smash potatoes with a hand masher, whisk or with electric beaters. Add Parmesan cheese and extra broth/water until you reach desired consistency. Finish with fresh cracked black pepper.

Not Your Mama's Brussels Sprouts

Not to say your mama wasn’t doing a good job with the Brussels sprouts, it is just that this recipe actually makes you want to eat them.

See this recipe demonstrated

Ingredients:
1 bag (about 2 cups) Brussels sprouts
2 tablespoons extra virgin olive oil
1 shallot (or ¼ of medium onion), finely minced
½ teaspoon dried red chili flakes
*2 cloves garlic, minced (optional)
1 tablespoon fresh thyme (or rosemary, or a combination), minced
Pinch, salt
2 tablespoons water

Process:

• Remove tough bottom of the sprout then cut in half lengthwise (remove outer leaves if they are damaged).
• Pour enough extra virgin olive oil in the bottom of a skillet to coat it. Turn on medium high heat.
• Add shallot and chili flakes, sauté until soft, about 2 minutes (if using garlic add at this point).
• Add sprouts and half the thyme and cook until they start to brown, turning occasionally (will take about 10 minutes to cook).
• If the sprouts seem to be sticking to the pan and getting a bit dry, add a couple tablespoons of water to loosen them up.
• Sprinkle with remaining thyme, salt to taste, and serve.

Fall Fruit Crumble with Pecans & Coconut

Ingredients:

Filling

4 cups chopped mixed fruit: apples, pears, blackberries, cranberries
2-3 tbs agave nectar or brown sugar
1 tablespoon flour
butter or oiled baking dish

Topping

1 stick unsalted butter, frozen or ice cold
1/2 cup pecans
1 cup oats
1 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
1/4 cup dried coconut

Process:

• Heat oven to 400 degrees
• In a bowl, toss fruit, agave, and flour together and turn into a baking dish.
• In a food processor fitted with a metal blade, pulse together flour, butter, sugar, salt, and nuts until chunky (be careful not to grind).
• Stir in oats and coconut.
• Sprinkle 3 cups of the flour and nut mixture over the fruit and press down.
• Bake for 20-25 minutes.

Pumpkin Spice Martini

(per martini)

Ingredients:
1 tablespoon sugar
1 tablespoon ground cinnamon
1 lemon, cut in half
1/4 cup vodka
1 tablespoon spiced rum
11/2 tablespoons canned pumpkin pie mix
1/2 tablespoon cream or half and half
Pinch of cinnamon
1/2-1 tablespoon agave nectar
Splash of vanilla extract
Cinnamon stick, (optional)

Process:

• Mix sugar and ground cinnamon together and spread on a small plate.
• Run the lemon along rim of a martini glass and then dip glass in cinnamon sugar mix.
• Fill a martini shaker half way with ice. Add all ingredients, except cinnamon stick. Shake vigorously to your favorite music and strain into the sugar-rimmed martini glass. Garnish with a cinnamon stick. Enjoy!